Seared Flat Iron and Roasted Sweet Potatoes

Ingredients

• 2 Flat Iron Steaks
• 1 oz Walnut Halves
• 1 oz Balsamic Glaze
• 2 oz Baby Arugula
• 2 oz Blue Cheese
• Olive Oil
• Salt Pepper
• then add salad components and
• toss.
• steaks, pat dry, and season both sides with ½ tsp.
• salt and ¼ tsp. pepper.

Instructions

1. 1

   Seared Flat Iron and Roasted Sweet Potatoes: with toasted walnuts, blue cheese, arugula, and balsamic glaze 12 oz. Sweet Potatoes 2 Flat Iron Steaks 1 oz. Walnut Halves 1 oz. Balsamic Glaze 2 oz. Baby Arugula 2 oz. Blue Cheese

2. 2

   Cook Within: Your best bet for coating salad evenly with dressing is to combine dressing ingredients in bowl first, then add salad components and The true origin of how flat iron steak got its name is a mystery, but one tantalizing possibility dates back to when New York’s landmark Flat Iron Building was home to a

3. 3

   Slice sweet potato into ¾” thick wedges. Rinse: steaks, pat dry, and season both sides with ½ tsp. salt and ¼ tsp. pepper.

4. 4

   Cook the Steaks: After potatoes have cooked 15 minutes, heat pan used for walnuts over medium-high heat. Add 2 tsp. olive oil and steaks to hot pan and cook 4-6 minutes on each side, or until steaks are browned and reach a minimum internal temperature of 145 degrees.

5. 5

   Remove steaks from heat and let rest 5 minutes.: Waiting to cook steaks ensures everything finishes at

6. 6

   Toss sweet potatoes with ½ tsp. salt and 2 Tbsp.: gle layer and roast on cut-side 20 minutes. Remove from oven, flip potatoes, and roast 15-20 more minutes, or until well-browned. Let sweet potatoes caramelize to maximize their sweetness.

7. 7

   Toss the Salad: Combine half the balsamic glaze (reserve remaining for garnish), 1 Tbsp. olive oil, ¼ tsp. salt, arugula, and toss together.

8. 8

   Toast the Walnuts: While potatoes roast, warm a medium non-stick pan over medium heat. Add walnuts to dry pan and toast, swirling pan occasionally, 2-4 minutes, or until nuts are aromatic and toasted. Remove to a plate and reserve pan (no need to wipe clean).

9. 9

   Plate the Dish: Serve steak, salad, and sweet potatoes on a plate. Drizzle potatoes with remaining balsamic glaze. recipe–it has bigger grains and is easier to pinch than table salt, allowing more control over flavor. If using regular table salt, reduce measured amounts your hands to rub olive oil all over sweet potatoes to maximize browning. • Watch walnuts carefully as they toast. As soon as they begin to brown and become aromatic, immediately remove from pan to prevent burning. used twice. Half dresses salad and remaining garnishes sweet the recipe before you start–we promise it will be time